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Moroccan baked squash with broad beans

You can serve this Moroccan baked squash with broad beans as a main or side dish. It goes well with grilled lamb and chicken, or couscous and rice. Add a chilli, cut in half, to the veggies, if you’d prefer a spicy version. This dish is healthy, vegan and gluten-free.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 red onions
  • 3 cloves of garlic
  • 1 small squash or ½ and + 1 sweet potato, peeled
  • 1 red bell pepper
  • 2 tsp Ras El Hanout spice mix
  • 1 lemon
  • ½ preserved lemon optional
  • 2 Tbsp olive oil
  • 1 handful cherry tomatoes or 2 medium tomatoes, chopped
  • 150 g broad beans
  • Fresh parsley or coriander leaves chopped
  • Salt and pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onions into wedges, the red pepper into chunks, the squash into bite-sized pieces. Arrange them in a large roasting tray. Tuck the garlic, preserved lemon between them, then scatter the cheery tomatoes on top. Drizzle with the oil and dust with spices, then squeeze half a lemon over them. Season with salt and pepper then toss gently.
  3. Bake for about 20-25 minutes, until the squash is tender and the other vegetables are golden.
  4. Add the broad beans, squeeze the other half of the lemon over them and toss everything well. Bake for another 5 minutes.
  5. Serve with fresh herbs scattered on top.